Lasagna Stuffed Portobello Mushrooms

 


4 portobello Mushrooms

2 tbsp extra virgin olive oil

1 cup marinara sauce

1 1/2 cups part skim ricotta cheese

1/2 tsp salt 

1/4 tsp pepper

1 egg

1 cup fresh spinach, chopped

1/2 cup fresh basil, chopped

1 1/2 cups shredded mozzarella cheese

1/4 cup parmesan cheese

Chopped Basil for garnish


Preheat the oven to 375 degrees

Prep the mushrooms by snapping the stems off and using a spoon, scrape the gills out of the inner part of the mushrooms. Wash the mushrooms and pat them dry with paper towels.

Brush all sides of the mushrooms with extra virgin olive oil.

Spoon 2 tbsp of marinara sauce into the center of the mushroom cavities.

Mix together the ricotta cheese, salt, pepper, egg, spinach, and basil.  Once combined, divide between the 4 portobello mushrooms.

Sprinkle top of each mushroom with 1/4 cup shredded mozzarella cheese.

Place mushrooms on a foil lined baking sheet and bake for 15-20 minutes.  Garnish with chopped basil.



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